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Home » Dessert Recipes » Old Fashioned Cherry Cobbler

Old Fashioned Cherry Cobbler

Published: Aug 7, 2017 · Modified: Jun 20, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Planning a summer barbecue or picnic to the park? Then you need this Old Fashioned Cherry Cobbler recipe to finish off your summer meal.

A round pan filled with freshly baked cherry cobbler.

If you have memories of visiting Grandma and helping her pit fresh cherries so she could make Cherry Cobbler for dessert than you are going to love this easy Old Fashioned Cherry Cobbler recipe.

Old Fashioned Cherry Cobbler recipe just like Grandma made when you visited her during the summer via flouronmyface.com

Ah..... the dog days of summer. It seems like the scorching temperatures are still rising here down south. The afternoon thunder showers help cool it off a bit but then the humidity soars.

The only way to get some relief is to make a summer dessert recipe like Old Fashioned Cherry Cobbler. Then I have something to look forward to besides the summer heat and rain.

Watch my Old Fashioned Cherry Cobbler recipe Video

This Old Fashioned Cherry Cobbler recipe comes from one of my old and dusty vintage cookbooks that was published way back in 1939. I made some adjustments to make it a little more stable.

Homemade Cherry Cobbler recipe via flouronmyface.com

The cobbler biscuit topping recipe needed a bit more flour than the vintage cobbler recipe called for. It was way too runny. Otherwise this is a delicious not too sweet cobbler biscuit recipe. You could use the cobbler biscuit recipe for any type of cobbler.

This cobbler biscuit topping recipe will work no matter what cobbler flavor you decide to make.

Preserving Fresh Cherries via flouronmyface.com

I did use my own home canned cherry cobbler filling to make this Old Fashioned Cherry Cobbler recipe. You know Grandma back in the 40's had to use cherry cobbler filling she canned herself. There weren't cans of cherry pie filling at the corner store.

If you don't want to can your own cherry cobbler and pie filling you can substitute the quart of cherry cobbler for 2 cans of store bought cherry pie filling instead.

Homemade Old Fashioned Cherry Cobbler recipe via flouronmyface.com

How To Make Old Fashioned Cherry Cobbler

Ingredients

  • 1 quart Cherry Cobbler Filling or 2 cans cherry pie filling
  • 1 ½ cup flour
  • 2 tablespoon sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ cup cold butter
  • ¼ cup milk
  • 1 egg, slightly beaten

Directions

  1. Preheat oven to 400 F. degrees.
  2. Pour the cherry cobbler filling into a baking pan, set aside. I used an 9 inch round baking pan.
  3. Sift the flour, sugar, baking powder, salt and cinnamon into a bowl.
  4. Cut the butter into the dry ingredients until coarse crumbs form. Set aside.
  5. In a separate small bowl slightly beat the egg and add the milk.
  6. Pour the milk and egg into the bowl with the dry ingredients. Mix until just moistened.
  7. Drop by spoonfuls over the cherry cobbler filling.
  8. Bake for 18 to 22 minutes or until the cobbler topping is golden brown and cooked through the center.
  9. Makes 5- 6 servings depending on how large you make the mounds of biscuit topping.

Print the Old Fashioned Cherry Cobbler recipe below

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

A round pan filled with freshly baked cherry cobbler.

Old Fashioned Cherry Cobbler

Arlene Mobley - Flour On My Face
Old Fashioned Cherry Cobbler is a traditional summer dessert recipe when fresh cherries are in season. perfect treat after a summer meal. It is so easy to make you can make this cherry dessert recipe in 30 minutes.
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Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Dessert
Cuisine American
Servings 6 Servings
Calories 390 kcal

Ingredients  

  • 32 oz. Cherry Cobbler Filling or 2 cans cherry pie filling

Cherry Cobbler Biscuits

  • 1 ½ cup flour
  • 2 tablespoon sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ cup cold butter
  • ¼ cup milk
  • 1 large egg (slightly beaten)
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Instructions 

  • Preheat oven to 400 F. degrees.
  • Pour the cherry cobbler filling into a baking pan, set aside. I used an 9 inch round baking pan.
  • Sift the flour, sugar, baking powder, salt and cinnamon into a bowl.
  • Cut the butter into the dry ingredients until coarse crumbs form. Set aside.
  • In a separate small bowl slightly beat the egg and add the milk.
  • Pour the milk and egg into the bowl with the dry ingredients. Mix until just moistened.
  • Drop by spoonfuls over the cherry cobbler filling.
  • Bake for 18 to 22 minutes or until the cobbler topping is golden brown and cooked through the center.
  • Makes 5- 6 servings depending on how large you make the mounds of biscuit topping.

Video

Recipe Expert Tips

  • Make blackberry, peach or apple cobbler by changing the fruit pie filling.
  • Cobbler topping is an old fashioned drop biscuit that is a one bowl recipe.

Nutrition

Serving: 1Serving | Calories: 390kcal | Carbohydrates: 71g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 315mg | Potassium: 220mg | Fiber: 2g | Sugar: 5g | Vitamin A: 608IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Looking for more cherries recipes?

Here is a no pectin refrigerator Cherry Jam recipe for those want to enjoy cherry jam but don't want to fuss around with canning.

More Dessert Recipes

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Comments

  1. Kat (The Baking Explorer)

    August 14, 2017 at 12:46 pm

    Such a classic dessert, it looks so yummy!

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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